This Pahadi Hing Salt Gave My Arhar Dal a Dhaba-Level Tadka!

My Go-To Comfort Meal Using Pahadwali Hing Mix Flavoured Salt

 

🌿 A cozy food story from a customer kitchen — with a fragrant twist from the hills

There’s something timeless about a simple bowl of Arhar (Toor) Dal with steamed rice. But if you’re like me, and crave bold, rustic flavors, you’ll understand why I’m writing this.

Last month, while scrolling Instagram, I came across Pahadwali’s Hing Mix Flavoured Pahadi Salt. As someone who loves experimenting with traditional ingredients, I gave it a try — and oh wow, I’m so glad I did.

This isn’t just salt. It’s an aromatic, earthy blend of rock salt, sun-dried herbs, roasted spices, and that deep, temple-style hing (asafoetida) — all hand-pounded by pahadi women on traditional sil-batta stones.

Let me share my absolute favorite recipe using this magic in a jar: Smoky Hing-Tadka Arhar Dal, made in under 20 minutes!

 

🧂 What’s Special About Pahadwali Hing Mix Salt?

This Hing Pisyu Loon is not your regular masala — it’s a flavor powerhouse.

Made in small batches using local Himalayan ingredients, it’s perfect for:

• Tadka in dals

• Sprinkle over khichdi

• Seasoning buttermilk

• Even roasted peanuts or sabudana khichdi!

And the best part? It contains no chemicals, no artificial flavors, and no preservatives — just real, honest-to-goodness mountain flavour.

 

🍲 Recipe: Smoky Arhar Dal Tadka with Pahadi Hing Salt

 

📝 Ingredients I Used:

• ¾ cup Arhar (Toor) Dal – washed and pressure-cooked

• 2 cups water

• 1 small tomato, finely chopped

• 1 green chili, slit

• 1 tsp grated ginger

• 1 tbsp ghee

• ½ tsp cumin seeds

• A pinch of turmeric

• 1.5 tsp Pahadwali Hing Mix Flavoured Salt

• 1 dried red chili

• Fresh coriander leaves, chopped

• A little lemon juice (optional)

 

👩🍳 How I Made It:

1. Pressure Cook the Dal:

I cooked arhar dal in a pressure cooker for 3 whistles with turmeric and 2 cups of water. Let it cool.

2. Tempering Time:

In a small pan, I heated ghee, added cumin, dried red chili, and then stirred in green chili and ginger. Once fragrant, I tossed in the chopped tomato and let it soften.

3. The Flavor Twist:

Just before turning off the heat, I added 1.5 tsp of Pahadwali Hing Mix Salt to the tadka and gave it a quick stir — the aroma was intoxicating. I poured this over the cooked dal and let it simmer for 2–3 minutes.

4. Garnish & Serve:

Topped with coriander, a squeeze of lemon, and served hot with basmati rice and roasted papad.

 

🫶 Why I’m Hooked:

✅ No extra masalas needed — the Hing Mix Salt adds depth all on its own

✅ Instant earthy aroma — feels like food from a village chulha

✅ Clean ingredients — no MSG, no fillers

✅ Empowering women artisans — made by hand in Himalayan villages

This dal has now become my mid-week comfort meal. It’s quick, wholesome, and feels like a warm hug in a bowl.

 

📦 Where to Get It:

I got mine from Pahadwali’s official page.

Their packaging is minimal but premium, and the freshness is unmatched.

🔗 Order Pahadwali Hing Mix Salt here

(Just search “Buy Hing Mix Pisyu Loon Online” if you forget the link!)

 

✨ Bonus Sprinkles:

Try this Hing Salt in:

• Khichdi

• Lauki or Arbi sabzi

• Upma or Poha

• Hung curd dips

• Even on top of lemon water for digestion!

📸 Show Me Your Dal!

If you try this dal, share at instagram.com/pahadwalii or use #PahadiTadkaDal — I’d love to see how you use this flavored salt from the hills!